Red Meat Allergy Friendly Basil-Pesto Broccoli Slaw
Bright, herby, and packed with texture, this broccoli slaw is the kind of dish that surprises you with how satisfying a completely plant-based bowl can be. The star is a silky homemade basil pesto — built from fresh basil, good olive oil, lemon juice, and a whisper of ginger — that coats every shredded piece of broccoli in vivid, aromatic flavor. Toasted coconut and sweet dried cranberries add contrast that keeps each bite interesting from start to finish. Because the entire recipe is built around vegetables, fruit, and herbs, there's nothing here that raises concerns for anyone avoiding red meat or the proteins associated with it — no hidden meat-based stocks, no cross-contamination worries from processed sauces. Pulsing the broccoli in a food processor is the clever move that transforms a tough vegetable into a tender, slaw-ready base that actually absorbs the dressing beautifully. A short rest before serving lets the broccoli soften just enough to mellow its raw edge without losing that satisfying bite. It's the kind of recipe you'll want to keep in rotation for lunches, potlucks, or any time you need something fresh and genuinely craveable.
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Learn more →Ingredients
4 servings
For the slaw
- 1 large head broccoli (about 1 lb), cut into florets and stems trimmed
- 1 medium carrot, peeled and shredded
- 3 scallions, thinly sliced (green tops only)
- ¼ cup unsweetened dried cranberries
- ¼ cup unsweetened shredded coconut, toasted
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced
- ¼ tsp fine sea salt, plus more to taste
- ⅛ tsp ground ginger
Instructions
- 1
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and set aside to cool.
- 2
Working in batches if needed, pulse the broccoli florets and stems in a food processor until broken down into small, rice-like pieces roughly the size of a pea — the texture should be coarse and shred-like, not pureed. Transfer to a large mixing bowl.
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